Coconut cream pie without the just enough sweet coconut! Light coconut milk lacks rich coconut flavor, so skip it in favor of regular coconut milk.
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Coconut Cream Pie
2015-07-02 23:03:15
Coconut cream pie without the just enough sweet coconut! Light coconut milk lacks rich coconut flavor, so skip it in favor of regular coconut milk.
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Nutrition Facts
Serving Size
1224g
Servings
8
Amount Per Serving
Calories 3771
Calories from Fat 2350
% Daily Value *
Total Fat 272g
418%
Saturated Fat 180g
898%
Trans Fat 4g
Polyunsaturated Fat 29g
Monounsaturated Fat 47g
Cholesterol 1130mg
377%
Sodium 2649mg
110%
Total Carbohydrates 310g
103%
Dietary Fiber 15g
62%
Sugars 163g
Protein 46g
Vitamin A
75%
Vitamin C
8%
Calcium
66%
Iron
136%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
- 6 ounces gram cracker crumbs
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter , melted and cooled
Filling
- 14 ounces coconut milk (1 can)
- 1 cup whole milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1 tablespoon granulated sugar
- 3/8 teaspoon table salt
- 5 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter , cut into 2 pieces
- 1 teaspoon vanilla extract
- 1/4 cup coconut for garnish
For the crust
- Adjust oven rack to lower-middle position and heat oven to 325 degrees.
- In food processor, pulse gram crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds.
- Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened.
- Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate.
- Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time.
- Set on wire rack and cool to room temperature, about 30 minutes.
For the filling
- Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves.
- Whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined.
- Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine.
- Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine.
- Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.)
- Off heat, whisk in butter and vanilla until butter is fully incorporated.
- Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
- Before serving sprinkle coconut around the edge of the pie crust
Jessy + Melissa https://www.jessyandmelissa.com/